Tuesday, May 25, 2010

Lauki/Ghiya/Dudhi ke Kofte ki Sabji

Lauki or the white gourd is a very easy to digest vegetable.It is rich in vitamin B and C. We can cook it as a simple sabji.It can be mixed with yogurt to make raita.Lauki halwa is also very tasty and is easy to make.But this kofte ki sabji is really very yummy.This dish can be prepared in two steps

Kofta Dough ready to fryPeel and grate the laukiCut tomatoes in half inch pieces .Cut two green chillies in piecesmix the besan and 1/2 teaspoon each of salt, red chilli powder,cummin seeds to grated lauki.and stir well.No water is required as the juice released from lauki will hold besan.In a kadahi put oil and fry small balls of this paste which has a consistency of pakora.on a medium heat.Take the balls out when these are golden brown.Koftas are ready.Turn off the burner .

Ready to take the plunge

Making gravyMake tomato puree in a grinder by adding diced tomatoes and a piece of ginger and pieces of green chillies.In the remaining oil put one teaspoon of salt,chilli powder,dhania powder,and 1/2 teaspoon of turmeric powder, a pinch of hing powder and pour tomato puree.Stir for a minute and then add yogurt. Now mix well with a spoon and stirr. When this mixture starts leaving oil then add two cups of hot water. Let it boil and add fried koftas .Let it cook for three minutes .Switch off the flame and cover the pan.After five minutes open and garnish with finely chopped coriander,green chillies and ginger finely chopped. Sabzi is ready to serve.It can be served with hot paratha, roti or rice.Tips

After adding salt to grated lauki do not keep the mixture for long.This will make lauki to release it's moisture content and it will change the consistency of dough.

Halwa is one of the quickest and easiest mithais that can be whipped up with some very b...

Marwari Food, Language and Culture

This is a blog about Marwar - the heart of Rajasthan. Marwar is Maru (Desert) Bhoomi (Earth), a land where survival has always demanded strength, resilience and humor. For hundreds of years, Marwaris lived with the excesses of nature and the onslaught of invaders that passed through this seemingly bleak gateway to India's famed riches. The food, language and traditions of Marwar have been shaped by the struggles against and acceptance of such antagonists.